Pork Drum Sticks and Assorted Vegetables in Chinese Soup
Ingredients (Serve 1):
| Shanghai Cabbage | 5 stalks |
| Water | 100 ml |
| Garlic (minced) | 1/2 teaspoon |
| Onion (diced) | 10 gm |
| Green Capsicum (diced) | 10 gm |
| Endive | some |
| Pork Drum Stick | 2 pieces |
| Soyabean Oil | 1 teaspoon |
| Carrot (diced) | 20 gm |
| Red Capsicum (diced) | 10 gm |
| Sweet Osmanthus | some |
| Cherry Tomato | 2 pieces |
Marination 1:
| Pear (deseeded, diced) | 1/2 piece |
| Carrot (diced) | 5 gm |
| Garlic (minced) | 1/2 teaspoon |
| Shallot | 5 gm |
| Celery (diced) | 2 stalks |
| Onion (diced) | 5 gm |
| Ginger (diced) | 5 gm |
Marination 2:
| Corn starch | less than 1/2 tablespoon |
| Assorted Herbs (Oregano, Marjoram and Dill) | less than 1/2 tablespoon |
| Dark Brown Sugar | 1/2 teaspoon |
| White Pepper | less than 1/2 tablespoon |
| Black pepper | less than 1/2 teaspoon |
| White Wine | 2 teaspoons |
| Soya Sauce | less than 1/2 tablespoon |
| Garlic Salt | 1/2 teaspoon |
| Fine Salt | 1/2 teaspoon |
| Black pepper | less than 1/2 teaspoon |
Seasonings:
| Nutritious soup | 150 ml |
| Soya Sauce | 1/2 teaspoon |
| White pepper | some |
| Fine Salt | 1/3 teaspoon |
| Sesame oil | 1/4 teaspoon |
| Corn starch water | 1 tablespoon |
Nutritious Soup Ingredients:
| Wood Fungus | 30 gm |
| Carrot (medium, upeeled, sliced) | 600 gm (about 10 pieces) |
| Arhat Fruit (Luo Han Guo) (halved) | 1 piece |
| Wild Yam | 60 gm |
| Black Eye Bean | 100 gm |
| Date | 60 gm |
| Coix Seed | 50 gm |
| Monkey Head Mushroom | 30 gm |
| Corn Kernel | 2 pieces |
| Bitter Gourd | 900 gm |
| Soyabean | 100 gm |
| Peanut | 100 gm |
| Chinese Wolfberry | 50 gm |
| Water | 10 litres |
Nutritious Soup Cooking Method:
| 1. | Rinse all Ingredients. Pre-soaked wood fungus and monkey head mushroom in water. Cut corn into 3 pieces. |
| 2. | Bring water to the boil. Add all Ingredients. Reduce to medium heat. Boil for about 2 hours. Strain and done. |
Cooking Method:
| 1. | Rinse and cut Shanghai cabbages into 1/2 lengthway. Blanch and set aside. |
| 2. | Rinse pork drum sticks. Cut at 3 slits for easy marination. |
| 3. | Combine marination (1) Ingredients and water. Blend in a food processor. Add marination (2) Ingredients. Stir to combine. |
| 4. | Marinate pork drum sticks with the mixture. Marinate overnight inside the refrigerator. |
| 5. | Place the marinated pork drum sticks on a dish and steam for 20 minutes. |
| 6. | Heat oil in a wok. Stir-fry minced garlic until fragrant. Add carrot, onion, red and green capsicum. Stir-fry. |
| 7. | Add nutritious soup and season with salt, soya sauce, sesame oil and white pepper. Stir-fry until done. Thicken with cornstarch water. |
| 8. | Transfer pork drum sticks in the middle of Shanghai cabbages. Pour in thickening. Garnish with sweet osmanthus, endive and cherry tomato. Serve. |
This recipe is provided by Club Chelsea.
